The good news for chef Luca Cianciulli, his wife Maxime Landry and his small team is that Moccione has garnered the reputation of being one of the better places to eat Italian in Montreal right now. The better news? Their new spot, Moccione Pizza, is likely to grow to have a similar reputation in the coming months.
Located where Moccione was previously found—the new pasta location will be open as of January 2022 in a spot much larger than the original just one block away—the pizza place is by all accounts set to make Villeray a destination not only for fresh pasta, but a destination for Neapolitan-style pies as well.
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The Moccione team has completely reconfigured the premises, where a Moretti pizza oven has been firing on all cylinders since November 3rd in response to the warm welcome of curious Montrealers who have come to taste chef Cianciulli's new product.
Inspired by Neapolitan pizza, light and easy to digest thanks to a long fermentation process, Moccione's offerings differentiate themselves with a generosity of toppings: On the menu, the traditional Margherita is no exception—which the Time Out team strongly suggests adding white anchovies to—but the classics stop there, as each creation is both unique and mouthwatering.
The "Mela Smokey" with tomato, eggplant, smoked mozzarella, hot peppers and Pecorino; the "Johnny Roquette" with Taggiasche olives, mortadella, arugula and Pecorino; the "Sazeech" with sausage, rapini, candied garlic, mozzarella and Pecorino; and so on for a total of nine pizzas displayed on the menu.
In addition, there are four appetizers including three of the chef and team's great classics: Arancini, polpette and stracciatella, as well as desserts with the highly lauded tiramisu and cannoli.
For now, it's a take-out counter only and we're strongly recommending to call in advance to order.
Moccione Pizza (380 rue Villeray) est ouvert du mercredi au dimanche, de 16h à 22h.